Vegan Banana Ice Cream Cake

Bananaberry Ice Cream Cake [v.]

Anyone else a fan of a big ass ice cream cake, loaded with goodness and dripping with chocolate sauce? Yeah, I thought so. I decided to tackle a bananaberry ice cream cake, because hello… nana ice cream is great and all, but imagine it in CAKE form?! It looks intimidating, but I assure you… a 2-year old could make this. The recipe is fool-proof and requires minimal time and effort.

Recipe adapted and modified from the wonderful Emily of This Rawsome Vegan Life.

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You will need:

  • 1 cup medjool dates, soaked for 10 min
  • 1 cup walnuts
  • 1/2 cup cashews
  • 1/2 cup almonds
  • 2 cups soaked cashews (soaked about an hour)
  • 1 frozen strawberries
  • 2 frozen bananas
  • 1 tbs vanilla extract
  • 1/2 tsp sea salt
  • 3 tbs maple syrup
  • 1/2 cup water
  • Juice from 1 lemon
  • 2-3 tbs coconut oil
  • Hershey’s syrup – yeah, it’s vegan ;)
  • Mixed berries (optional decor)
  • Sliced almonds (optional decor)

For the crust:

  • Add all nuts to your food processor and run it until ground well
  • Add soaked dates to processor, and run it again
  • If mixture is not moist, add a little water
  • Press into springform pan and put in the fridge for a half hour or so

For the filling:

  • Blend 2 cups soaked cashews in your processor until smooth
  • Add strawberries and bananas, blend until smooth
  • Last but not least… add everything but the Hershey’s syrup – mixture should be thick.
  • Pour mix into the springform pan over your crust – put in the freezer to set overnight
  • Before serving, decorate with berries, almond slices, and chocolate syrup
  • Serve!

Honestly… really easy, I swear. Decorate with whatever you’d like, and you’ll have a stunning dessert to bring to the table… or for yourself. xx bianca


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